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- 3 tablespoons whole grain Dijon mustard
- 2 tablespoons prepared cream-style white horseradish
- 1 3/4 pounds slender fresh rhubarb stalks, trimmed, cut crosswise into 3-inch-long pieces, pieces halved lengthwise if thicker than 3/4 inch
- 1/2 cup dry red wine (such as Pinot Noir)
- 1 2 1/4- to 2 1/3-pound beef tenderloin roast
- Fresh Italian parsley sprigs (for garnish)
Mix mustard and horseradish in small bowl for sauce. DO AHEAD Can be made 1 day ahead. Cover and chill.
Preheat oven to 425°F. Arrange rhubarb pieces in single layer in 13x9x2-inch metal baking pan. Pour wine over rhubarb, then sprinkle sugar over; set aside. Place roast on small rimmed baking sheet. Rub roast all over with oil; sprinkle generously with salt and freshly ground black pepper. Roast beef 20 minutes. Reduce oven temperature to 375°F. Place rhubarb in oven alongside beef. Roast until rhubarb is tender but still intact and instant-read thermometer inserted into thickest part of beef registers 125°F for medium-rare, 12 to 15 minutes for rhubarb and 15 to 20 minutes longer for beef. Remove rhubarb and beef from oven. Using slotted spoon, carefully transfer rhubarb to plates, dividing equally. Pour juices from rhubarb baking pan into small saucepan and boil until slightly thickened, about 3 minutes; pour syrup over rhubarb on each plate. Transfer beef to cutting board; cut crosswise into 3⁄4-inch-thick slices and arrange beef slices atop rhubarb on each plate. Spoon mustard sauce over beef. Garnish with parsley sprigs.
Nutritional ContentOne serving contains: Calories (kcal) 439.2 %Calories From Fat 48.3 Fat (g) 23.6 Saturated Fat (g) 8.7 Cholesterol (mg) 110.5 Carbohydrates (g) 21.9 Dietary Fiber (g) 2.0 Total Sugars (g) 18.3 Net Carbs (g) 20.0 Protein (g) 33.4 Sodium (mg) 183.8Reviews Section
Rosemary Garlic Butter Beef Tenderloin with Red Wine Sauce
Roasted to perfection in a flavorful rosemary garlic butter and covered in hearty red wine sauce, this rosemary garlic butter beef tenderloin is an easy, yet impressive entree for any dinner crowd. —Beef tenderloin does NOT need to be intimidating to make at home!
Conquering intimidating dinner meals, one beef tenderloin at a time over here. ??
I know a big cut of beef like this sounds and looks terrifying, but trust me. I am RIGHT there with you. And I personally think that I have discovered the most STRESS-FREE and nearly spot-on perfect way to tackle the grandfather of all beef, aka roast beef tenderloin.
P.S. Rosemary garlic butter + red wine sauce are definitely involved. ?
I’d go so far as to say that this rosemary garlic butter beef tenderloin is total weeknight material because THIS girl did it and you bet Jason and I were eating well in the leftover department all week.
BUT. If you’re looking to impress the heck outta some dinner guests, I’d recommend tucking this beef tenderloin recipe in your back pocket.
Honestly, we’re gonna be treating this rosemary garlic butter beef tenderloin VERY similar to how we would cook a regular ‘ol steak dinner. It’s just a little bit bigger, no sweat.
- Salt ‘n’ pepper your tenderloin and then we will ATTEMPT to sear this bad boy in a cast iron the best we can. If it’s too big to fit, just keep turning it in batches to make sure every inch gets a nice sear.
- Then, we’re gonna employ rosemary garlic butter to get smothered into EVERY inch of the tenderloin and then let the oven take care of business.
- Couple things for roasting this tenderloin: We’re going to do a HIGH temp of 400F and because of this high temp, it will only take a good 20-25 minutes for the tenderloin to reach an internal temp of 120-125 which should be a beautiful medium rare cook. (for those of you who like your meat more on the done side, no worries! There will be plenty of slices near the outside that will be less rare)
- SAUCE. Nice and simple red wine reduction sauce that quite frankly, takes this garlic butter roast beef tenderloin TO THE NEXT LEVEL.
Seriouslyyy. This beef is just going to melt in your mouth it’s so freaking tender and juicy.
Just don’t confess to your dinner guests that this tenderloin was about the easiest thing you’ve ever made in your life.
For the beef
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. finely chopped fresh thyme
- 1 Tbs. ground fennel seed
- 1/2 tsp. caraway seeds, coarsely ground
- Kosher salt
- Freshly cracked black pepper
- 2 2-1/2-lb. beef butt tenderloins, trimmed
For the sauce
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil or canola oil
- 4 oz. cremini mushrooms, thinly sliced (1-3/4 cup)
- 1/4 cup thinly sliced shallot (1 medium)
- 1/4 tsp. granulated sugar
- Kosher salt
- 3 large sprigs fresh thyme
- 1 tsp. cracked black peppercorns
- 1 750-ml bottle dry, hearty red wine,such as Shiraz or Zinfandel
- 2 cups lower-salt beef broth
- 1 Tbs. all-purpose flour
- Freshly ground black pepper
Red Wine Braised Beef
This red wine braised beef is made by slow cooking an inexpensive beef roast in red wine, beef broth, carrot, onion, and celery until fall-apart tender. An Italian classic. Simple, elegant, and ideal for entertaining.
There’s something magical about beef braised in red wine. Tossing a cheap cut of beef, a bottle of wine, and some vegetables in a single pot and having it turn into a sigh-inducingly tender roast beef, complete with glossy, magazine-worthy pan sauce, is alchemy of the most ethereal sort. Thankfully, while braising requires a little time to work its considerable magic, it takes very little effort, making it a superlative weekend meal that’s ideal for entertaining No wand required.–Angie Zoobkoff
How To Ensure Your Red Wine Braised Beef Is Magnificent
According to the author (and Italian tradition), there are just three simple things about this near-foolproof recipe that you need to do to ensure you elicit the most knee-wobbling results.
1. Use almost the entire bottle of Barolo (or other relatively robust red wine, preferably a Nebbiolo-based grape) to cover the meat. The wine acts as a tenderizer and flavor enhancer. I cannot recommend enough that you choose a wine that you like it doesn’t have to be expensive or even a Barolo, but do pick one that you would happily drink yourself. [Editor’s Note: Same goes for quality beef stock. You may not want to sip it, but the cheapest canned broth at the store is going to compromise the quality of this braise. It calls for few ingredients so it helps when each is of utmost quality.]
2. The beef needs a little marbling if it’s too lean, it will easily become dry after cooking for so long. Ask your trusted butcher for a simple roast from around the shoulder of the cow.
3. Allow ample time. Make the braise well in advance, which ensures your meal is even more hands-off. A whole night’s rest in the fridge after cooking it is always a good idea for braised beef—even obligatory, I would say. The meat relaxes and the sauce thickens and intensifies in flavor. (A couple nights will do it even more good.)
Beef Tenderloin with Red Cabbage
For the red cabbage: Rinse and finely slice the cabbage. Peel and fienly chop the onion. Heat the oil in a skillet. Add the onion and cook until translucent. Stir in the cabbage, juniper, cloves, grape juice, currant jelly and vinegar. Cover and simmer for 45-60 minutes. Season with salt and pepper to taste. Stir in the creme fraiche before serving.
For the beef: Season the beef with salt and pepper to taste. Rinse the parsley, shake dry and coarsely chop. Heat the oil in a skillet. Add the beef and cook until golden on all sides. Remove to an ovenproof baking dish and roast in a 180°C (approximately 350°F) oven until cooked, about 20-25 minutes. Remove from the oven, cover and allow to rest for 5-10 minutes. Melt the butter in the skillet. Add the parsley and cook briefly.
Slice the beef and arrange on plates with the cabbage. Drizzle the butter sauce over the beef before serving.
For the stuffing
- 10 oz. potato bread, cut into 1/2-inch cubes (about 12 cups)
- 1/2 oz. dried wild mushrooms
- 5 slices thick-cut bacon
- 2 medium leeks (about 14 oz.), white and light-green parts only, halved lengthwise, thinly sliced, washed, and dried
- 1 oz. Parmigiano-Reggiano, finely grated (about 1 cup)
- 3/4 cup chopped fresh flat-leaf parsley
- 1 Tbs. fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 3/4 cup heavy cream
- 3 large eggs
For the beef
- 2 to 2-1/2 lb. trimmed (see Tip, below) whole beef tenderloin
- Kosher salt and freshly ground black pepper
- Cooking spray or olive oil, as needed
For the balsamic sauce
- 3/4 cup good-quality balsamic vinegar
- 1/4 cup dry red wine
- 1/4 finely chopped shallot
- 1 dried bay leaf
- Pinch granulated sugar
- Kosher salt and freshly ground black pepper
- 5 Tbs. cold unsalted butter, cut into 5 pieces
- Fresh flat-leaf parsley leaves
Pucker Up With These 9 Savory Rhubarb Recipes
Header image: CHOW
Some foods live double lives: the peanut would probably rather hide its secret identity as a legume and pork butt doesn’t need you to know that it actually comes from the shoulder end. But rhubarb is sick and tired of being pigeonholed as a fruit: it’s a vegetable, darn it, and any botanist will back up that claim. Just because we tend to eat it tucked into desserts and buried under heaps of sugar, that doesn’t mean it’s any less proud a member of the stalks, leaves, and greens club.
There are also plenty of ways to explore rhubarb’s charms beyond the baked goods and pastry category. Yes, some of these recipes do take advantage of its affinity of sweeteners, but some also embrace its sour-powered glory. Get in on the savory action with one of these nine recipes—you’ll never think to use the f-word around rhubarb again.
1. Rhubarb-Braised Chicken Thighs
Mostly sour, but with a touch of honey sweetness, this chicken soaks in all of rhubarb’s tart juices. Get our Rhubarb-Braised Chicken Thighs recipe.
2. Braised Pork Shoulder with Rhubarb and Peas
The slow-cooked pork in this recipe is loaded with heady spices and seasonings. All that richness needs something acidic to cut through, and rhubarb provides that counterpoint beautifully. Get the recipe here.
3. Roast Chicken with Rhubarb Butter and Asparagus
This recipe does rhubarb two ways: first, it uses it as a seasoning for this crispy-skinned chicken. Then, it tucks the simmered stalks into a compound butter, which makes for a decadent topping over asparagus. Get the recipe here.
4. Basil Pork Tenderloin with Rhubarb Rosé Sauce
Rhubarb and rosé are a pleasant pairing in this recipe, and not just because they both think pink. The wine’s fruity notes, along with a dash of perfume-y cinnamon and cardamom, make for a fully-fragranced sauce that adds intrigue to mild pork tenderloin. Get the recipe here.
5. Canal House’s Pork Belly with Gingery Rhubarb Compote
Pork belly is a gloriously rich and fatty cut of meat, for sure. But it’s the compote in this recipe manages to steal the show, with it’s mind-bending combo of rhubarb with golden raisins, crystallized ginger, capers, and hot pepper. Get the recipe here.
6. Rhubarb Beetroot Salad with Arugula and Basil
Rhubarb packs a crunch (when it’s not cooked down), so naturally, it would make for an intriguing textural addition to any salad. Here, sliced pieces of it are very gently sautéed so that they retain their crispness. Get the recipe here.
7. Persian Rhubarb and Beef with Rice
Katie at the Kitchen Door
Persian cuisine makes frequent use of pomegranate, but the red fruit is a seasonal item best enjoyed in the fall. In the spring and summer, rhubarb is an able substitute, adding its own tart charms to this hearty dishes like pilaf with beef. Get the recipe here.
8. Rhubarb-B-Q Chicken Legs
Most barbecue sauces get their tangy oomph from tomato. This one bucks tradition, however, and swaps it out with rhubarb, for a taste that is a bit lighter yet more vegetal and garden-y than the original. Get the recipe here.
9. Cornmeal Crusted Fish Tacos with Rhubarb Salsa
Fans of tart and chunky salsas take note: rhubarb is here to up the game. Parboiled for only a brief moment, this taco topper embraces the vegetable’s unadulterated flavor, providing a brisk and pucker-inducing accompaniment to cornmeal-crusted fish. Get the recipe here.
11 Succulent Venison Tenderloin Recipes That Are Restaurant Worthy
The majority of my family are big meat eaters, and my dad especially takes great pride in cooking up a roast every Sunday, no matter what the season. It’s usually chicken or beef, but every now and again he pushes the boat out with something more unique like duck or pork.
Venison isn’t something we often have, in fact, I am struggling to think of a time I’ve eaten it outside of a restaurant. It’s a beautifully rich meat, full of flavor, which is me what you need as the Sunday roast centerpiece.
I know my dad will love trying out some of these recipes and will confine himself to the kitchen to make sure they’re perfect. These venison tenderloin dishes look simple to make. Usually I would feel intimidated by meat I haven’t cooked before, but this time I will certainly give these a go.
1. Bacon Wrapped Venison Tenderloin with Garlic Cream Sauce
Of course, I had to start off with something wrapped in bacon. I doubt my household is the only one in which bacon disappears before it’s even in the refrigerator, and whenever I prepare a meat dish wrapped in bacon the plates will be cleared entirely.
This Bacon Wrapped Venison Tenderloin with Garlic Cream Sauce looks spectacular, and if it were on a restaurant menu, I would order it without a second look. Bacon will add a sweet saltiness which will be mellowed out by that cool, creamy sauce, ensuring that the dish as a whole isn’t overwhelmingly rich.
2. Venison Medallions with Gin and Juniper
My mom loves a good gin and tonic so I can imagine this going down exceptionally well in her books.
According to the recipe, these Venison Medallions with Gin and Juniper are a modernized version of a classic Belgian recipe, and it looks simply scrumptious. Don’t be put off by the addition of gin, as it’s strong alcoholic taste will mellow out during cooking and become a beautiful base flavor.
I love that there aren’t too many ingredients in this dish, it has a very ‘less is more’ feel about it. There are a couple of herbs which go perfectly together like rosemary and juniper. Otherwise, the delicious venison flavor is the star of the show.
3. Venison Tenderloin with Blackberry Sauce
Venison Tenderloin is one of those recipes which both looks and sounds impressive but isn’t at all difficult to make yourself. All you have to do is mix up a quick marinade, let the meat sit in it to gather up as much flavor as possible, quickly cook the meat then make the fruity sauce.
In the same way that red wine goes well with rich red meats, the blackberry sauce in this recipe will compliment the venison perfectly, adding a slight sweet sharpness. I’d probably keep it simple with mashed potatoes and boiled greens accompanying this Venison Tenderloin with Blackberry Sauce, ensuring that fancy side dishes don’t mask the flavor of the meat.
4. Char-Grilled Venison Tenderloin with Smoky Chipotle Rub
You can tell just by looking at this recipe for Char-Grilled Venison Tenderloin with Smoky Chipotle Rub, that the outcome will be the most spectacularly tender and flavorful meat you’ve ever tasted.
As well as the smoky, spicy chipotle rub, this recipe includes a three-herb chimichurri which will add a whole new flavor element. You need the splash of green, herby sauce to freshen up the dish and balance out the richness of the meat. By serving this with a salad or some fresh vegetables it could be enjoyed as a smaller meal, or you could add extras like potatoes to make it a more substantial meal.
5. Roast Venison
This recipe for Roast Venison will be getting passed straight to my dad. Hopefully, he will get the hint that I fancy venison for our next family Sunday roast.
Even though it may take a little more time than popping your chicken and veg in the oven to roast, the extra steps involved in making this roast dinner would be entirely worth it. The sauce sounds luxurious with Barolo and dark chocolate, creating a perfect partner for the rich red meat. The venison itself is wrapped in prosciutto, a more sophisticated alternative to bacon, and because it’s thin, it will add just the right amount of flavor to the meat.
6. Venison Tenderloin with a Balsamic Reduction
A balsamic reduction always goes well with red meat, in fact, it is one of the first things I thought of when considering what venison dishes I would like to try out. It balances sweet and tangy flavors while still allowing the flavor of the meat itself to come through.
This Venison Tenderloin with a Balsamic Reduction is a simple recipe but will undoubtedly deliver on the flavor front. If you haven’t experimented much with venison before, like me, this could be a great place to start. Because the meat is best served rare to medium it doesn’t take long to cook, so if you had your side dishes prepped in advance you wouldn’t need to spend long slaving over a hot stove.
7. Spice Rubbed Venison Tenderloin with Red Wine Sauce
The venison in this recipe is coated with various delicious spices, from thyme to black pepper. It’s cooked rare which is exactly how I like it as it’s beautifully tender and slices like butter, but if you’d instead prepare it for longer, you could easily do so.
As previously mentioned, it’s always recommended to have red wine with richer meats, so this Spice Rubbed Venison Tenderloin with Red Wine Sauce is bound to be spectacular. The red wine sauce is flavored with chicken stock and shallots, which will give it extra depth and thickness, and I think this dish would be delicious served atop a mountain of fluffy mashed potato.
8. Sweet and Savory Bacon-Wrapped Venison Tenderloin
Mixing sweet and savory flavors is something I am getting into a lot more recently I love how much you can elevate a dish by playing around with different tastes.
Because the meat is wrapped in bacon after being marinated, all those delicious flavors will stay tightly packed into the meat, and it will undoubtedly be incredibly succulent. This Sweet and Savory Bacon-Wrapped Venison Tenderloin gets its sweetness from brown sugar which always adds a slightly caramelized flavor, contrasting beautifully with the salty soy sauce and spicy mustard.
9. Grilled Venison Tenderloin
As well as being the go-to man for the Sunday roast, my dad is also chief in charge of the barbeque in our family. Whether it’s blazingly hot or there’s a sudden downpour, you can bet my dad will be out there with his top of the range tools whipping up the best BBQ for us.
This Grilled Venison Tenderloin is possibly one of the most straightforward venison recipes out there, as you merely need to grill the meat. The addition of BBQ sauce is optional, although I wouldn’t think to omit it. It would give the meat that little bit of extra sweetness, and I reckon if you sliced this up it would make delicious burger alternatives for a summer BBQ.
10. Venison Wellington
Beef Wellington is a British classic, and this Venison Wellington is a similar idea but with a couple of tweaks. I love taking classic recipes and making them unique, whether I do that by following a recipe or being creative in the kitchen myself.
In the centre of the dish is a thick, succulent tenderloin, that is then wrapped in salty prosciutto and an earthy mushroom mixture before being encased in flakey, melt in the mouth pastry. It looks more impressive than it is difficult to make, meaning it’s a great go-to for a dinner party. A forkful of this would be truly spectacular and multi-dimensional on the flavor front.
11. Venison Carpaccio
I wanted to be sure to add a couple of more unique dishes, both so I can try them out myself and demonstrate just how versatile venison can be. As soon as I found this recipe for Venison Carpaccio I knew it had to be included for both reasons.
It can be difficult to find light dishes using richer game meat like venison, but I think this recipe achieves that perfectly. The addition of orange and horseradish will freshen it up, making it perfect for the upcoming summer. I can imagine having this as part of a bigger spread at a lunch or dinner party along with fresh salads and drinks.
I can see our roast dinners becoming far more varied in the future, as well as venison incorporated into my weekly meal plans. I have always thought of it as slightly more fancy meat when in fact there are many recipes I would happily make on a regular weeknight, which wouldn’t take me any longer than most other meat dishes.
The Chargrilled Venison Tenderloin with Smoky Chipotle Rub looks divine, and I can see everyone from kids to adults loving it. I’m confident I’ll be trying one of the recipes which have the venison wrapped in bacon as they’re always crowd pleasers.
Is venison a meat you cook often? Which of these recipes are you excited to try?
Blackberries are a summer fruit. They're in season from June through September, making them a great partner with rhubarb, strawberries, and blueberries for summer desserts.
When you buy blackberries, look for bright, shiny, and plump ones that are deep purple or almost black and consistent in their coloring. Blackberries should be used as soon as possible after you buy them but will keep about five days in the refrigerator.
These berries are both sweet and tart and have a multitude of uses—in sauces, like this recipe, and in syrups pies, cobblers, and crisps trifles muffins fruit smoothies parfaits on ice cream in fruit salads and with feta cheese and fresh spinach greens for a usual summer salad.
Blackberries are known for their powerhouse nutrition. Their very dark purple coloring tells you they have high levels of antioxidants. One cup of blackberries contains about 62 calories, 14 grams of carbohydrates, and 8 grams of fiber. They are an excellent source of vitamin C and a good source of vitamins A, E, and K. Blackberries also are an excellent source of flavonoids.
Eric Akis: Beef tenderloin roast makes a perfect holiday meal for two
If you’re looking for a special meal to serve your partner this holiday season, a beef tenderloin roast for two would be a luxurious option. Particularly when served with a spectacular sauce.
Beef tenderloin is an oblong strip of meat located in the loin of the cow. It is thick at one end, gradually narrowing to a point at the other end. It is often cut into steaks, but can also be cut into roasts, such as the 454 gram one I used in my recipe.
Butcher shops and grocery stores with in-store butchery departments will cut a roast that size for you. But it might be best to call ahead and order one in advance and let the butcher know you would like it cut from the centre or thick end of the tenderloin, not the narrow end.
It’s called tenderloin because it’s the most tender cut of beef. It’s also the most expensive, which is why you don’t want to waste that investment by overcooking it. That’s why you should always use an instant-read meat thermometer to gauge doneness. A rare roast is done at 120 F to 125 F medium-rare will be 125 F to 130 F. The meat in today’s photo was cooked to 125 F. Remember that the meat will continue to cook when you let it rest before slicing.
Beef tenderloin is fairly lean and has a milder taste than bolder tasting, more fat marbled cuts, such as rib-eye roast. That’s why I like to serve it with a rich, flavour enhancing sauce, such as the marchand de vin sauce I spooned on the roast today.
Marchand de vin is French for “wine merchant.” It’s a classic French sauce fantastic to serve with beef roasts and steaks. It’s made with reduced, intensely flavoured beef stock, red wine, shallots and thyme. I thickened the sauce by whisking in beurre manié (pronounced “burr mahn-YAY”), a roux-like mix of butter and flour.
I served the beef with mashed potatoes flavoured with nuggets of tangy blue cheese, snap-top carrots and tiny Brussels sprouts. You’ll find a recipe for the potatoes below.
As for the other vegetables, I prepared them by boiling them separately until just tender, drained them well, cooled them in ice-cold water, and then drained them well again. I then set the carrots and Brussels sprouts in a small baking pan and drizzled and sprinkled them with some good olive oil, salt and pepper. When the beef came out of the oven and was resting before I sliced it, I popped the vegetables into the hot oven 10 minutes to warm them up. You can get the vegetables oven-ready many hours in advance. Keep refrigerated until ready to reheat.
Beef Tenderloin Roast for Two with Marchand de Vin Sauce
Tender, seared and roasted beef is sliced and served with a decadent wine sauce.
Preparation time: 20 minutes
Cooking time: Depends on desired doneness (see Note 1)
Makes: two servings
4 cups salt-free store-bought or homemade beef stock or broth (see Note 2)
1 Tbsp+ 2 tsp soft butter (divided)
3 Tbsp finely chopped shallot
1 cup Cabernet Sauvignon or other rich red wine
1/4 to 1/2 tsp minced fresh thyme, or pinch or two dried thyme
1 (1 pound/454 gram) beef tenderloin roast
• salt and freshly ground black pepper, to taste
Place stock (or broth) in a small pot, set over medium heat, bring to a simmer, and reduce to 1 cup. Remove pot from the heat. Measure the reduced stock (or broth) to ensure you have 1 cup. If you have more than that, simmer it a while longer until you do. Or, if you’ve reduced it too much, top up with water until you have 1 cup.
Make beurre manié by combining 1 Tbsp of the butter and 2 tsp flour in a small bowl until thoroughly combined.
Place remaining 2 tsp butter in a second small pot set over medium to medium-high heat. When melted, add the shallots and garlic and cook 60 to 90 seconds. Add the wine and thyme and simmer until wine has reduced by half. Add the 1 cup of reduced stock (or broth) to the pot and bring to a simmer. While whisking, slowly mix in the beurre manié, adding small amounts each time so that lumps don’t form in the sauce. Return to a simmer, and simmer until this marchand de vin sauce is lightly thickened, about two minutes. Remove sauce from the heat, cover and set it aside for now (see Eric’s options).
To cook beef, preheat oven to 400 F. Pour the oil into an ovenproof skillet set over medium-high heat (see Eric’s options). When the oil is hot, season the beef with salt and pepper, place in the skillet and sear on all sides.
Place the skillet in the oven and roast beef about 20 to 25 minutes for rare to medium-rare beef, and 25 to 28 minutes for medium-rare to medium (see Note). Transfer the beef to a plate, tent with foil and let rest 10 minutes.
While beef rests, remove excess oil from the skillet and set over medium heat. Pour in the marchand de vin sauce and bring to a simmer. Taste sauce and season with salt and pepper, as needed, and then keep warm on low heat.
When beef has rested, slice it, arrange on a serving platter and drizzle with some of the sauce. Serve the remaining sauce in a sauceboat alongside.
Note 1: The surest way to gauge beef doneness is to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast. A rare roast is done at 120 F to 125 F medium-rare will be 125 F to 130 F and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.
Note 2: If using store-bought stock, don’t be tempted to use a salted one. It will significantly reduce and concentrate in this recipe and become even more so.
Eric’s options: You can make the marchand de vin sauce many hours before needed. After you’ve made it, cool to room temperature, cover and refrigerate until ready to reheat in the pan you cooked the beef in. If you don’t have an ovenproof skillet, sear the beef in a regular skillet, and then transfer to a small roasting pan and finish cooking it there.
Mashed Potatoes for Two with Blue Cheese and Parsley
Yellow-flesh potatoes are simmered, mashed and richly flavoured with nuggets of tangy blue cheese.
Preparation time: 10 minutes
Cooking time: 18 to 20 minutes
Makes: two servings
1 1/4 lbs (about 4 medium) yellow-flesh potatoes, peeled and quartered
1 Tbsp butter, melted (see Note)
• salt and white pepper, to taste
1/4 cup (about 40 to 50 grams) blue cheese, pulled into small nuggets
1 to 2 Tbsp chopped fresh parsley
Place potatoes in a small to medium pot and cover with a generous amount of cold water. Set pot over medium-high heat and bring to a boil. Lower the heat until water is just simmering (small bubbles should just break on the surface). Simmer potatoes until very tender, about 18 to 20 minutes.
Drain potatoes well, then use a potato masher to thoroughly mash them. Vigorously beat in the butter and milk. Season the potatoes with salt and pepper mix in parsley. Now gently mix in the cheese and serve.
Note: You can melt the butter and warm the milk together in a bowl in the microwave or in a small pot on the stove.
Eric’s options: You can make the potatoes many hours before needed. If you do, after preparing them, transfer the potatoes to a serving dish and cool to room temperature. Now cover and refrigerate them, until ready to reheat in the microwave and serve with the beef.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.